There are so many versions of the Provençal dish ratatouille that it’s time to return to the original recipe for inspiration. In its traditional Niçoise iteration, you’ll find peppers, eggplant, zucchini, tomatoes and onions. In terms of seasoning, garlic and a bay leaf are all you need. Cooking is streamlined: Combine all ingredients in a casserole dish and place in the oven for roughly an hour. Once cooked, ratatouille is ready to be served with whatever strikes your fancy — chicken or fish, in a quiche, lasagna, or even on a pizza. What’s more, it’s great hot or cold!
Game meat au menu
Why not add some grilled sausages to all those gorgeous vegetables? Fall is hunting season, so why not introduce your taste buds to game meat? Deer, duck, rabbit, partridge, bison and elk are on offer in butcher’s shops, and often at many food stores. Throughout Quebec, there are also game farms, where you can visit the grounds and buy directly from the farmer.